We are in the middle of Summer, and I am already thinking about Fall. Anticipating might be a better word. Fall is my favorite time of year, and I have the flannel and sweaters to prove it. There is the apple picking, leaves changing, Halloween and Thanksgiving. Autumn also means a switch to our menu at home, as we start eating heartier things due to the colder weather; soups, stews, and baked goods. While searching for new recipes for Fall, I came across nabemono, or Japanese hotpot cooking, which I have become fixated with.
Nabemono is simple in concept, and complex in flavor and execution. It just means one pot meals, with a protean, vegetables, broth, noodles, and a dipping sauce. The pot is placed on the table, in some cases while on a heating plate, and people take what they want out of the pot and eat communally, or family style.
I came across nabemono when I was looking up fast family meals from all over the world. I mean, America can’t be the only place where feeding a family quickly and cheaply is a major concern, and I was correct – seems to be a concern all over. If one doesn’t have a traditional nabe pot, a Dutch oven can be used as a substitute. And I have a Dutch oven! Also, nabemono has several different varieties – like shabu-shabu, chankonabe, and sukiyaki – as well as regional variations, which means that there are tons of different recipes out there to experiment with.
I have been doing my research, and counting down the minutes until it is Autumn. I could give it a shot now, but it is like 90 degrees in NYC, and with 75% humidity so the thought of having a soup on a day like that doesn’t sound like the best idea. I need it to be like 65 outside, which is like late September. That’s a bit of a wait, but I can be patient.
I’ll just keep searching for YouTube videos… like this…
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